Nonstick vegetable cooking spray
2/3 c. yellow cornmeal
6 tbsp. flour
1 1/2 tsp. baking powder
2 egg whites
2/3 c. buttermilk
2 tbsp. vegetable oil

PICADILLO:

1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
1 clove garlic, chopped
1/2 tsp. butter
2 (15 1/4 oz. each) cans red kidney beans
1 tsp. ground cumin
1/4 tsp. ground red pepper
1/2 c. tomato sauce
1/4 c. raisins

1. Prepare corn bread: Spray 8 x 1 1/2 inch nonstick round cake pan with cooking spray.

2. Stir together cornmeal, flour and baking powder in a medium bowl until well mixed.

3. Lightly beat egg whites in a small bowl. Stir in buttermilk and oil until well combined.

4. Pour liquid ingredients all at once into dry ingredients. Stir mixture briskly with fork until ingredients are evenly moistened; do not over stir. Batter will be lumpy. Turn into pan.

5. Bake at 400 degrees for 20 minutes. Cool on wire rack. Cut into 4 wedges.

6. Prepare Picadillo: Saute peppers, onion, and garlic in butter in 12 inch nonstick skillet for 5-8 minutes. Stir in kidney beans, cumin, red pepper, tomato sauce and raisins. Cook to thicken 10-12 minutes over medium-high heat. Pour over corn bread.